Free gift of one box of 12 Vega 20g Protein Bar - Salted Caramel (no substitutions) and free sample must be manually added prior to checkout to be included in your order. Free shipping on orders over $75 (after discount).

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Preparation

Heat oil in pot. Add both types of mushrooms, sauté until lightly browned.

Add celery, carrot, onion and garlic. Sauté for a few minutes.

Add thyme, red wine, tomato paste and stock.

Cook for 20 minutes or until liquid has reduced by ½.

Add pearl onions. Cook 5 minutes.

Mix cornstarch and COLD water together until all the cornstarch is dissolved.

Add ½ the cornstarch mixture into the mushroom stew. Stir in the cornstarch. Bring stew to a simmer and wait a few minutes. Check sauce thickness, if it is not thick enough repeat this step with the rest of the cornstarch.

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.